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Beer Fondue Recipe

This creamy, cheesy mixture keeps well in a fondue pot and is likely to be the star of the buffet. It's excellent with pieces of hearty bread, pretzels and fresh veggies. —Sonya Labbe, Los Angeles, California

TOTAL TIME: Prep/Total Time: 25 min.YIELD:10 servings

Ingredients

1-1/2 cups fresh cauliflowerets

2 cups fresh broccoli florets

2 cups (8 ounces) shredded cheddar cheese

1 cup (4 ounces) shredded Swiss cheese

1 cup (4 ounces) shredded Gruyere or additional Swiss cheese

1 tablespoon all-purpose flour

1-1/2 cups Irish or nonalcoholic beer

2 teaspoons lemon juice

2 tablespoons Dijon mustard

1 French bread baguette (10-1/2 ounces), cubed

Directions

1.In a large saucepan, bring 4 cups water to a boil. Add broccoli and cauliflower; cover and cook for 3 minutes. Drain and immediately place vegetables in ice water. Drain and pat dry; set aside.

2. In a large bowl, combine the cheeses and flour. In a large saucepan, heat beer and lemon juice over medium heat until bubbles form around sides of pan.

3. Reduce heat to medium-low; add a handful of cheese mixture. Stir constantly, using a figure-eight motion, until cheese is almost completely melted. Continue adding cheese, one handful at a time, allowing cheese to almost completely melt between additions. Add mustard; cook and stir until mixture is thickened and smooth.